Preheat the oven to 140 degrees celsius. Line a 15 cm springform pan with baking paper.

Crush the biscuits and add 2 tbsp of hazelnut cocoa spread. Press the mixture onto the bottom of the pan.

Mix the cream cheese and 2 dl of hazelnut cocoa spread. Pour the mix into the tin and spoon the rest of the hazelnut cocoa spread on the cake. Make patterns with a knife.

Bake in the middle of the oven for 40 minutes. Turn the oven off and let the cake cool in the oven for 20 minutes. Allow to cool to room temperature and refrigerate for at least four hours or overnight.

April 29, 2019

April 24, 2019

Emma Ivane (Iivanainen) is an award-winning cake artist, recipe designer and a photographer known for her innovative 3-ingredient recipes and decoration techniques. Emma is one of the authors of DESIGNER CAKE DECORATING - Written By 12 World's Best Cake Designers. The book was launched in London 2019.

Emma provides high quality services within the field of recipe design, food photos, social media collaboration and business consulting.